New Tomato Varieties Mihaela, Jubiliar 60/20, Prestij

New tomato varieties Mihaela, Jubiliar, and Prestij have been developed at the Institute of Genetics and Plant Physiology. The authors are Nadejda Mihnea, Grati Maria, Chireeva Galina, Grati Vasile, and Jacotă Anatol.

Indigenous Varieties of Cereal Crops Hordeiforme 335 and Auriu 273

Technology of a Purposeful Fruit Cultivation for Long-Term Storage

Methods and procedures of regulation of processes initiation and morphogenesis fruit buds, division and lengthening of cells, flowering and formation fruits on branches are offered. The developed technology allows to keep a stable crop, provides high quality and ability of fruits to storage.

Repeated and not always rational use of pesticides, herbicides, some fertilizers, and also radiation contamination, contamination from a truck, aerospace industry have resulted in essential upset of equilibrium in ecosystem, destruction of soils, and deterioration of health and heredity of the population. The intensity of plant growth, photosynthetic activity, and quality of production, resistance to diseases, vermin and low temperatures are reduced on the polluted soils.

Indigenous Varieties of Cereal Crops Moldova 5 and Moldova 11

Reducing Apple Harvest Losses During Storage

The methods and procedures for forecasting of stability of fruits to physiological disturbances, fungi diseases and tissues dehydration have been offered, as well as the optimum mode of harvesting and its storage have been defined. Application of ecologically safe substances essentially increase stability of fruits to various losses in storage.

New Dental Preparations on the Base of Fennel Seeds Extract (“Fenglicol” and ”Fencarin”) and Technologies of Their Production

New medicinal preparations (“FENGLICOL” and ”FENCARIN”) and technologies of their production are proposed on the base of extract of fennel seeds Foeni-culum vulgare as well as with inclusion of additional ingredients: essential oil in Fenglicol, marigold flowers components in Fencarin, glycerol and ethanol.